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In the world of comfort food, few dishes can match the heartwarming appeal of a well-made chili. This Spicy Slow-Cooked Chicken Taco Chili stands out not only for its robust flavors but also for its ease of preparation. Utilizing the convenience of a slow cooker, this recipe allows the ingredients to meld beautifully, creating a dish that is both satisfying and packed with nutrition. Whether you're looking to feed a crowd or simply enjoy a cozy meal at home, this chili is sure to become a favorite in your recipe repertoire.

Crockpot Chicken Taco Chili

Discover the comfort of Spicy Slow-Cooked Chicken Taco Chili, a dish that blends the robust flavors of chili with the vibrant notes of tacos. Perfect for gatherings or cozy evenings, this easy slow-cooker recipe features tender chicken, hearty beans, sweet corn, and zesty seasonings that meld together beautifully. Packed with nutrition and customizable to your taste, this chili not only satisfies cravings but also supports a wholesome diet. Embrace the joy of slow cooking and make it a staple in your kitchen.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes, with juices

1 packet taco seasoning (about 1 oz)

1 medium onion, diced

1 bell pepper (any color), diced

3 cloves garlic, minced

1 cup chicken broth

1 cup frozen corn (optional for extra corniness)

1 tsp chili powder (optional for extra spiciness)

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, avocado, diced cilantro, lime wedges

Instructions
 

Prepare the Chicken: Lay the chicken breasts at the bottom of the slow cooker. Season both sides with salt and pepper.

    Add Vegetables: Sprinkle the diced onion, bell pepper, and minced garlic over the chicken.

      Layer the Beans and Corn: Add the black beans, kidney beans, and both the canned and frozen corn on top of the vegetables.

        Pour in Tomatoes and Broth: Pour the can of diced tomatoes over everything, and then add the chicken broth. This will create a rich, flavorful base for the chili.

          Spice it Up: Sprinkle the taco seasoning and chili powder (if using) evenly over the top. Give a gentle stir just to combine a bit – it’s okay if not all ingredients are mixed perfectly.

            Slow Cook: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.

              Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the chili and stir well to combine.

                Taste and Adjust: Now's the time to taste your chili! Adjust the seasoning with more salt, pepper, or additional taco seasoning if desired.

                  Serve: Ladle the warm chili into bowls and top with your choice of shredded cheese, sour cream, diced avocado, cilantro, or a squeeze of lime for an added burst of flavor.

                    Enjoy: Serve it hot, and enjoy this hearty and satisfying meal with friends and family!

                      Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6-8 servings